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Veal Chops Piquante
Veal Chops Robert
Veal Cordon Bleu
Veal Curry with Garniture Variations
Veal Cutlet Gruyere
Veal Parmigiana
Veal Scaloppini Creme
Veal Scaloppini Lemon
Veal Scaloppini Marsala
Veal Scaloppini Mushroom
Veal Scaloppini Sherry
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| 24 | veal loin chops, about 6oz each |
| vegetable oil, for frying | |
| 6 | cups Piquante sauce |
HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A HIGH FLAME
ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 28 - Calories from Fat 6
Percent Total Calories From: Fat 23%, Protein 15%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 364mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 587 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units
| 24 | veal loin chops, about 6oz each |
| vegetable oil, for frying | |
| 6 | cups sauce Robert |
HEAT 1-2 TABLESPOONS OIL IN A SKILLET, OVER A MODERATE FLAME ADD CHOPS IN SMALL BATCHES AND COOK UNTIL WELL BROWNED ON BOTH SIDES
REMOVE TO A HEATED SERVING PLATE
REPEAT WITH REMAINING OIL AND CHOPS
LADLE 2 OUNCES SAUCE ONTO EACH SERVING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 58 - Calories from Fat 41
Percent Total Calories From: Fat 71%, Protein 10%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 13mg, Sodium 122mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 48 | each 2oz veal scallops |
| 24 | thin slices baked ham |
| 24 | thin slices mozzarella cheese |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| 1 | cup vegetable oil |
| 1 | cup unsalted butter |
PLACE A VEAL SCALLOP ONTO A WORKSURFACE
COVER WITH ONE HAM SLICE AND ONE MOZZARELLA SLICE
TOP WITH ANOTHER VEAL SCALLOP
PLACE EACH STACK BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS TRANSFER TO HEATED SERVING PLATES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME TO BROWN LIGHTLY
DRIZZLE EACH PORTION WITH A TABLESPOON OF BROWNED BUTTER SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 387 - Calories from Fat 232
Percent Total Calories From: Fat 60%, Protein 23%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 136mg, Sodium 204mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 350 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 9 | pounds boneless veal |
| 1 | cup vegetable oil |
| 6 | cups minced onions |
| 2 | tablespoons minced |
| 8 to 5 | tablespoons curry powder |
| 1 | tablespoon ground coriander |
| 1 | teaspoon ground cumin |
| 1 | teaspoon pepper |
| 1/2 | teaspoon ground cinnamon |
| 2 | whole bay leaves |
| 2 | teaspoons kosher salt |
| 1 | cup flour |
| 4 | cups veal-based white stock |
| 1 | cup tomato concasse |
| 1 | cup heated cream |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN, OVER A MODERATELY-HIGH FLAME
ADD THE MEAT AND BROWNED LIGHTLY ON ALL SIDES
ADD THE ONIONS AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
STIR IN SPICES AND SALT-MIX WELL
STIR IN FLOUR, HEAT AND STIR TO MAKE A BLONDE ROUX
ADD THE STOCK AND TOMATO CONCASSE
HEAT AND STIR TO A BOIL, REMOVE FROM HEAT
BAKE, COVERED, @ 300 DEGREES FOR 60-90 MINUTES, UNTIL MEAT IS TENDER
DEGREASE WELL, REMOVE AND DISCARD THE BAY LEAVES
STIR IN CREAM
SEASON TO TASTE
SERVE HOT, WITH RICE AND AN ASSORTMENT OF CONDIMENTS TO THE SIDE
suggested condiments include: raisins, chutney, peanuts, cashews, minced scallions or onions, diced pineapple, diced bananas, diced apples, shredded coconut, and poppadum
Nutrition Facts
Amount Per Serving:
Calories 325 - Calories from Fat 147
Percent Total Calories From: Fat 45%, Protein 43%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 144mg, Sodium 351mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 326 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 24 | veal scallops |
| kosher salt, to taste | |
| pepper, to taste | |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| vegetable oil | |
| 1 | cup tomato sauce |
| 6 | sliced tomatoes |
| 24 | slices Gruyere cheese |
PLACE EACH SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS, SHAKING OFF THE EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
TRANSFER TO A BAKING PAN
MOISTEN EACH WITH A TABLESPOON OF TOMATO SAUCE
TOP EACH WITH 1-2 TOMATO SLICES AND A SLICE OF GRUYERE CHEESE PASS UNDER THE BROILER BRIEFLY TO MELT THE CHEESE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 183 - Calories from Fat 56
Percent Total Calories From: Fat 30%, Protein 29%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 76mg, Sodium 275mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 355 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 24 | veal scallops |
| kosher salt, to taste | |
| pepper, to taste | |
| 1 | cup flour |
| 4 | beaten eggs |
| 4 | cups dry breadcrumbs |
| 1 | cup vegetable oil |
| 4 | cups tomato sauce |
| 3 | cups finely shredded parmesan cheese |
| 24 | slices mozzarella cheese |
PLACE EACH SCALLOP BETWEEN TWO PIECES OF MOISTENED PLASTIC WRAP
CAREFULLY FLATTEN EACH, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
COMBINE EGGS AND MILK-MIX WELL
DREDGE MEAT IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH EGG MIXTURE, ALLOWING THE EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS, SHAKE OFF EXCESS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL TO SET COATING POUR OIL TO A DEPTH OF 1/4-INCH IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MEAT IN SMALL BATCHES AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
TRANSFER TO A BAKING PAN
MOISTEN EACH WITH 2 TABLESPOONS TOMATO SAUCE
TOP EACH WITH A SLICE OF MOZZARELLA AND 2 TABLESPOONS PARMESAN CHEESE
PASS UNDER THE BROILER BRIEFLY TO MELT THE CHEESES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 158
Percent Total Calories From: Fat 51%, Protein 23%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 84mg, Sodium 640mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 523 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 20 | veal scallops, about 2oz each |
| kosher salt, to taste | |
| white pepper, to taste | |
| 3 to 2 | cups flour |
| 1/4 | vegetable oil |
| 1 | cup reduced veal-based white stock |
| 1 | cup heavy cream |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon kosher salt |
PLACE EACH VEAL SCALLOP BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH PIECE, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
ADD THE STOCK AND CREAM, REDUCE BY HALF
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
SEASON TO TASTE WITH LEMON JUICE AND SALT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 315 - Calories from Fat 149
Percent Total Calories From: Fat 47%, Protein 27%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 8g, Cholesterol 111mg, Sodium 303mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 351 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| kosher salt, to taste | |
| white pepper, to taste | |
| 3 to 2 | cups flour |
| 1/4 | cup vegetable oil |
| 1/4 | cup strained fresh lemon juice |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup unsalted butter, cut into pieces |
| 2 | tablespoons minced flat-leaf parsley |
| 2 | thinly sliced lemons |
PLACE EACH VEAL SCALLOP BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH PIECE, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
DEGLAZE THE PAN WITH LEMON JUICE
ADD THE STOCK AND REDUCE BY HALF
ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
GARNISH WITH MINCED PARSLEY AND A LEMON SLICE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 326 - Calories from Fat 157
Percent Total Calories From: Fat 48%, Protein 26%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 90mg, Sodium 178mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 218 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| kosher salt, to taste | |
| white pepper, to taste | |
| 3 to 2 | cups flour |
| 1/4 | cup vegetable oil |
| 1/4 | cup marsala |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup unsalted butter, cut into pieces |
| 2 | tablespoons minced parsley |
PLACE EACH VEAL SCALLOP BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH PIECE, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
DEGLAZE THE PAN WITH MARSALA WINE
ADD THE STOCK AND REDUCE BY HALF
ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 328 - Calories from Fat 157
Percent Total Calories From: Fat 48%, Protein 26%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 90mg, Sodium 179mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 232 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| kosher salt | |
| white pepper | |
| 3 to 2 | cups flour |
| 1/4 | cup vegetable oil |
| 1/2 | pound sliced button mushrooms |
| 1/2 | cup unsalted butter, cut into pieces |
| 1 | cup reduced veal-based white stock |
| 1/2 | cup heavy cream |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon kosher salt |
PLACE EACH VEAL SCALLOP BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP
LIGHTLY FLATTEN EACH PIECE, WITHOUT TEARING
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES
REMOVE FROM PAN, DRAIN
REPEAT WITH REMAINING VEAL
ADD THE BUTTER AND MUSHROOMS
HEAT AND STIR FOR 4-5 MINUTES, UNTIL THE MUSHROOMS GIVE UP THIER MOISTURE
ADD THE STOCK AND CREAM, REDUCE BY HALF
ADD THE VEAL AND BRING JUST TO A SIMMER
TURN THE MEAT TO COAT WITH THE SAUCE
SEASON TO TASTE WITH LEMON JUICE AND SALT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 410 - Calories from Fat 239
Percent Total Calories From: Fat 58%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 119mg, Sodium 301mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 523 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 20 | veal scallops, about 2oz each |
| kosher salt | |
| white pepper | |
| 3 to 2 | cups flour |
| 1/4 | cup vegetable oil |
| 1/4 | cup dry sherry |
| 1 | cup reduced veal-based white stock |
| 1/4 | cup unsalted butter, cut into pieces |
| 2 | tablespoons minced parsley |
PLACE EACH VEAL SCALLOP BETWEEN TWO SHEETS OF MOISTENED PLASTIC WRAP. LIGHTLY FLATTEN EACH PIECE, WITHOUT TEARING. SEASON WITH SALT AND PEPPER. DREDGE IN FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS. HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME. ADD THE VEAL IN SMALL BATCHES AND SAUTE TO LIGHTLY BROWN ON BOTH SIDES. REMOVE FROM PAN, DRAIN. REPEAT WITH REMAINING VEAL. DEGLAZE THE PAN WITH SHERRY. ADD THE STOCK AND REDUCE BY HALF. ADD THE BUTTER AND SWIRL PAN UNTIL BLENDED WITH SAUCE. ADD THE VEAL AND BRING JUST TO A SIMMER TURN THE MEAT TO COAT WITH THE SAUCE. GARNISH EACH SERVING WITH MINCED PARSLEY. SERVE HOT.
Nutrition Facts
Amount Per Serving:
Calories 320 - Calories from Fat 157
Percent Total Calories From: Fat 49%, Protein 26%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 90mg, Sodium 179mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 232 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units